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This delicious mushroom pasta dish is quick, easy, and delicious - simply ideal for a midweek supper or meat-free Monday. Serve with a salad and some garlic bread.

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Recipe Summary test

prep:
10 mins
cook:
15 mins
total:
25 mins
Servings:
3
Yield:
3 servings
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Ingredients

3
Original recipe yields 3 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes. Drain.

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  • Meanwhile, heat olive oil in a skillet over medium heat and cook onion and garlic until soft, about 4 minutes. Add mushrooms and butter; cook and stir until softened, about 3 minutes. Pour in vegetable stock and cook on high heat until stock has reduced, about 2 minutes. Add spinach and rosemary. Season with salt and pepper. Stir to combine. Add cooked linguine and toss everything to mix well. Cook for an additional 2 to 3 minutes.

  • Sprinkle pasta with Parmesan cheese and mix thoroughly. Remove from heat and spoon into warmed bowls.

Nutrition Facts

686 calories; protein 21g; carbohydrates 90.8g; fat 28.8g; cholesterol 45.1mg; sodium 309.5mg. Full Nutrition
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